SPINACH LEEK POTATO SOUP RECIPES

Name: Spinach soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: British
Ingredients: 25g butter; 1 bunch spring onions, chopped; 1 leek (about 120g), sliced; 2 small sticks celery (about 85g), sliced; 1 small potato (about 200g) , peeled and diced; ½ tsp ground black pepper; 1l stock (made with two chicken or vegetable stock cubes); 2 x 200-235g bags spinach; 150g half-fat crème fraîche

SPINACH SOUP RECIPE - BBC GOOD FOOD

Spinach soup recipe - BBC Good Food image

A vibrant green blended soup with half-fat crème fraîche that's healthy and filling - make a batch and freeze

Provided by Caroline Hire – Food writer

Categories Lunch, Soup

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 9

Ingredients

25g butter
1 bunch spring onions, chopped
1 leek (about 120g), sliced
2 small sticks celery (about 85g), sliced
1 small potato (about 200g) , peeled and diced
½ tsp ground black pepper
1l stock (made with two chicken or vegetable stock cubes)
2 x 200-235g bags spinach
150g half-fat crème fraîche

Steps:

Heat the butter in a large saucepan. Add the spring onions, leek, celery and potato. Stir and put on the lid. Sweat for 10 minutes, stirring a couple of times.
Pour in the stock and cook for 10 – 15 minutes until the potato is soft.
Add the spinach and cook for a couple of minutes until wilted. Use a hand blender to blitz to a smooth soup.
Stir in the crème fraîche. Reheat and serve.

Nutrition Facts : Calories 192 calories, FatContent 12.6 grams fat, SaturatedFatContent 7.2 grams saturated fat, CarbohydrateContent 13.1 grams carbohydrates, SugarContent 4.4 grams sugar, FiberContent 5.4 grams fiber, ProteinContent 6.5 grams protein, SodiumContent 2 milligram of sodium

SPINACH SOUP RECIPE - BBC GOOD FOOD

Spinach soup recipe - BBC Good Food image

A vibrant green blended soup with half-fat crème fraîche that's healthy and filling - make a batch and freeze

Provided by Caroline Hire – Food writer

Categories Lunch, Soup

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 9

Ingredients

25g butter
1 bunch spring onions, chopped
1 leek (about 120g), sliced
2 small sticks celery (about 85g), sliced
1 small potato (about 200g) , peeled and diced
½ tsp ground black pepper
1l stock (made with two chicken or vegetable stock cubes)
2 x 200-235g bags spinach
150g half-fat crème fraîche

Steps:

Heat the butter in a large saucepan. Add the spring onions, leek, celery and potato. Stir and put on the lid. Sweat for 10 minutes, stirring a couple of times.
Pour in the stock and cook for 10 – 15 minutes until the potato is soft.
Add the spinach and cook for a couple of minutes until wilted. Use a hand blender to blitz to a smooth soup.
Stir in the crème fraîche. Reheat and serve.

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